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Easy Chili with Twisted Cheesy Cornsticks

(7)

7 reviews

25 min prep time
50 min total time
7 ingredients
6 servings

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Quick comfort food! Make the easiest-ever cheesy breadsticks to pair with a simple skillet chili.

Bake-Off® Contest 46, 2013

Sandy Reiter

San Mateo, California

Ingredients

1: lb ground beef

1: bag (11.8 oz) frozen honey roasted sweet corn

1: can (15 oz) pinto beans, drained

1: can (8 oz) tomato sauce

1: package (1 oz) taco seasoning mix

1/2: cup shredded Monterey Jack cheese (2 oz)

1: can Pillsbury™ refrigerated original breadsticks

Steps

1 Heat oven to 350°F. Line large cookie sheet with parchment paper. In 12-inch skillet, cook ground beef, 1/2 teaspoon salt and 1/8 teaspoon pepper over medium heat 8 to 10 minutes, stirring occasionally, until browned; drain. Stir in frozen corn (reserving 1/2 cup), beans, tomato sauce, taco seasoning and 1 1/2 cups water; bring to a boil. Reduce heat to medium-low; cook 15 minutes or until thoroughly heated.
2 Meanwhile, place reserved corn and cheese in food processor or blender. Cover; process 15 to 20 seconds or until finely chopped.
3 Unroll dough into 2 sections; separate breadsticks. Spoon corn mixture down length of 6 breadsticks; press onto dough. Top with remaining breadsticks. Twist stuffed breadsticks 2 or 3 times. Place 1 inch apart on cookie sheet.
4 Bake 18 to 25 minutes or until golden brown. Serve with chili.

1 Heat oven to 350°F. Line large cookie sheet with parchment paper. In 12-inch skillet, cook ground beef, 1/2 teaspoon salt and 1/8 teaspoon pepper over medium heat 8 to 10 minutes, stirring occasionally, until browned; drain. Stir in frozen corn (reserving 1/2 cup), beans, tomato sauce, taco seasoning and 1 1/2 cups water; bring to a boil. Reduce heat to medium-low; cook 15 minutes or until thoroughly heated.
2 Meanwhile, place reserved corn and cheese in food processor or blender. Cover; process 15 to 20 seconds or until finely chopped.
3 Unroll dough into 2 sections; separate breadsticks. Spoon corn mixture down length of 6 breadsticks; press onto dough. Top with remaining breadsticks. Twist stuffed breadsticks 2 or 3 times. Place 1 inch apart on cookie sheet.
4 Bake 18 to 25 minutes or until golden brown. Serve with chili.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 357.6
Calories from Fat: 140

% Daily Value

Total Fat: 19.2g; 30%
Saturated Fat 7.8g 39% Trans Fat 1/2g
Cholesterol: 62.1mg; 21%
Sodium: 824.4mg; 34%
Total Carbohydrate: 26.0g; 9%
Dietary Fiber 5.6g 22% Sugars 6.1g
Protein: 21.0g

% Daily Value*:

Vitamin A: 10%; 10%
Vitamin C: 11.60%; 12%
Calcium: 12.40%; 12%
Iron: 19.80%; 20%

Exchanges:

1 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choice

3 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

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